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Cranberry Cream

 Cranberry Cream
This delightful gelatin cream brings Christmas meals to a happy ending. It's not heavy, and I relish its zesty goodness.
8-10 ServingsPrep: 10 min. + chilling Cook: 5 min.

Ingredients

  • 2-1/2 cups orange juice, divided
  • 1 can (14 ounces) jellied cranberry sauce
  • 2 packages (3 ounces each) raspberry gelatin
  • 1-1/2 cups heavy whipping cream
  • 1 to 2 medium navel oranges, peeled and sectioned
  • 1/4 cup fresh or frozen cranberries, thawed
  • Corn syrup and sugar

Directions

  • In a saucepan, combine 3/4 cup orange juice, cranberry sauce and
  • gelatin. Mash and cook over medium-low heat until gelatin is
  • dissolved. Stir in remaining orange juice. Chill until mixture
  • begins to thicken, about 2-1/2 hours.
  • Beat cream until soft peaks form; fold into gelatin mixture. Pour
  • into an 8-cup serving bowl; refrigerate until firm. Garnish with
  • oranges. Brush cranberries with corn syrup; sprinkle with sugar.
  • Place over oranges. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 each) equals 282 calories, 13 g fat (8 g saturated fat), 49 mg cholesterol, 62 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.